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Sorry I have not posted anything in the last week, there really has not been much to say. One of our very good friends is away in Japan (wishing you a good time and hurry back soon) on a business trip and we are taking care of our car radio that seems to never be working just right.
Other than that, I am looking at a few recipes for the upcoming weeks and might be going to see a movie Tuesday night. See I said not too much going on.
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Did you have a chance to check out Panago pizza site www.panago.com . There are lot of tricks to make a perfect pizza.When you used the dough and never over cure the dough will make a different.A perfect pizza after you slice them and when you hold it up should not bend. If it bend then your dough is over cure.The color of the pie also tell a story. If it appear pale after cook then the dough is to early to be used which we classify as young dough. Young dough also will give you bubble. What I meant is that your crust will have pimple type of crust. A perfect pie should come out smooth and nice brown color.Too dark mean over cook and will taste bitter.
ReplyDeleteThere are more to it.
Thank you very much for your suggestions and yes I have seen the site, I liked it very much. Actually I cook several variations of pizza, one is the Neapolitan style which is very strict in that only flour, yeast, salt and water can be used, no sugar, and no oil and the dough must be either hand stretched or tossed and never rolled. The Chicago style which is what we did above is a whole different matter all together in that we use corn meal in the fermentation process and not just flour. Also depends on your flour type if you are using 00 flour or a high gluten flour, we also do 1-3 minute pizza in that it only takes at most three minutes to cook at around 750 degrees Fahrenheit with a wood fire direct. Many different styles, there is the hard crisp crust known well in Chicago that will not bend as you said above and then there is the classic NY style where it will be crispy but also chewy and the slice will actually bend completely, really depends on the type of pizza you are making, and what you are going for.
ReplyDeleteGlad you are still around :)